Established in 1869, this long-established Japanese confectionery store sells kusamochi made with only fragrant fresh mugwort throughout the year. There are two types, with bean paste and without bean paste, and the latter is served with white syrup and kinako (roasted soybean flour).

Since its founding at the end of the Edo period, this long-established store has maintained the original principles of a lightly sweet dango and not being skewered. They sell three types of dango: red bean, white, and miso paste.

In 1717, the store invented the Kanto-style Sakuramochi and began selling it in front of the gates of Chomyoji Temple, a famous site in Mukojima. Many cherry blossom-viewing visitors came to buy Sakuramochi at Sumida Tsutsumi, a famous cherry blossom spot since that time.

A Japanese restaurant founded in 1905, this restaurant offers original Kameido radish dishes, including the specialty Kameido radish and clam hotpot, using the traditional Edo vegetable "Kameido radish," which was cultivated in Kameido from the Bunkyu era (1860-1864) to the beginning of the Taisho and Showa eras, grown by carefully selected contract farmers.

The shop that first created "Kuzumochi" was founded in 1805. Mochi made by kneading wheat starch with hot water, steaming it in a bamboo steamer, and topping it with brown sugar syrup and soybean flour became popular among visitors to Kameido Tenjin Shrine, and became one of the Edo specialties.